In this saucy chicken dish, chicken mini fillets are fried to golden perfection and smothered in a fragrant tomato passata sauce. Sided with a satisfying butternut mash and charred baby marrow. See what we mean, Chef?
Saucy Chicken & Mash
Saucy Chicken & Mash
with a tomato passata sauce, lemon & charred baby marrow
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Baby Marrow
- Butternut Chunks
- Chicken
- Free-range Chicken Mini Fillets
- Fresh Oregano
- Garlic Clove
- Garlic Cloves
- Lemon
- Lemons
- NOMU Italian Rub
- Onion
- Onions
- Tomato Passata
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Milk (optional)
- Butter (optional)
- Sugar/Sweetener/Honey
BUTTERNUT BEAUTY
Place a pot of cold salted water over a high heat. Add the butternut chunks and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until soft. Drain on completion and return to the pot. Add a splash of milk or water, a knob of butter or coconut oil, and some seasoning. Mash with a potato masher or fork until smooth and cover to keep warm.
SIZZLING CHICKY
Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the Chicken mini fillets for 1-2 minutes per side until golden. Remove from the pan and set aside to rest for 3 minutes.
MMMOUTHWATERING AROMAS
Boil the kettle. Return the pan to a medium heat with a drizzle of oil. When hot, add the diced onion and fry for 3-4 minutes until soft, shifting occasionally. Add the grated garlic and the rub. Fry for 1-2 minutes until fragrant, shifting constantly. Add the tomato passata and 150ml of boiling water. Simmer for 6-8 minutes or until slightly reduced. In the final 2-3 minutes, add the browned Chicken to the sauce. Add ½ the chopped oregano, a sweetener of choice, salt, and pepper.
SAUCY MARROWS
While the sauce is simmering, place a pan over medium-high heat with a drizzle of oil. When hot, add the baby marrow wedges or halves and fry for 3-5 minutes per side until charred and cooked through. Remove from the pan and squeeze over some Lemon juice and season.
DINNER TIME!
Plate up the butternut mash and top with the Chicken and all the sauce. Side with the charred baby marrow and sprinkle over the remaining oregano. Serve with a lemon wedge.
BUTTERNUT BEAUTY
Place a pot of cold salted water over a high heat. Add the butternut chunks and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until soft. Drain on completion and return to the pot. Add a splash of milk or water, a knob of butter or coconut oil, and some seasoning. Mash with a potato masher or fork until smooth and cover to keep warm.
SIZZLING CHICKY
Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the Chicken mini fillets for 1-2 minutes per side until golden. Remove from the pan and set aside to rest for 3 minutes.
MMMOUTHWATERING AROMAS
Boil the kettle. Return the pan to a medium heat with a drizzle of oil. When hot, add the diced onion and fry for 3-4 minutes until soft, shifting occasionally. Add the grated garlic and the rub. Fry for 1-2 minutes until fragrant, shifting constantly. Add the tomato passata and 300ml of boiling water. Simmer for 6-8 minutes or until slightly reduced. In the final 2-3 minutes, add the browned Chicken to the sauce. Add ½ the chopped oregano, a sweetener of choice, salt, and pepper.
SAUCY MARROWS
While the sauce is simmering, place a pan over medium-high heat with a drizzle of oil. When hot, add the baby marrow wedges or halves and fry for 3-5 minutes per side until charred and cooked through. Remove from the pan and squeeze over some Lemon juice and season.
DINNER TIME!
Plate up the butternut mash and top with the Chicken and all the sauce. Side with the charred baby marrow and sprinkle over the remaining oregano. Serve with a lemon wedge.
BUTTERNUT BEAUTY
Place a pot of cold salted water over a high heat. Add the butternut chunks and bring to the boil. Once boiling, reduce the heat and simmer for 20-25 minutes until soft. Drain on completion and return to the pot. Add a splash of milk or water, a knob of butter or coconut oil, and some seasoning. Mash with a potato masher or fork until smooth and cover to keep warm.
SIZZLING CHICKY
Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the Chicken mini fillets for 1-2 minutes per side until golden. You may need to do this step in batches. Remove from the pan and set aside to rest for 3 minutes.
MMMOUTHWATERING AROMAS
Boil the kettle. Return the pan to a medium heat with a drizzle of oil. When hot, add the diced onion and fry for 4-5 minutes until soft, shifting occasionally. Add the grated garlic and the rub. Fry for 1-2 minutes until fragrant, shifting constantly. Add the tomato passata and 450ml of boiling water. Simmer for 8-10 minutes or until slightly reduced. In the final 2-3 minutes, add the browned Chicken to the sauce. Add ½ the chopped oregano, a sweetener of choice, salt, and pepper.
SAUCY MARROWS
While the sauce is simmering, place a pan over medium-high heat with a drizzle of oil. When hot, add the baby marrow wedges or halves and fry for 3-5 minutes per side until charred and cooked through. Remove from the pan and squeeze over some Lemon juice and season.
DINNER TIME!
Plate up the butternut mash and top with the Chicken and all the sauce. Side with the charred baby marrow and sprinkle over the remaining oregano. Serve with a lemon wedge.
BUTTERNUT BEAUTY
Place a pot of cold salted water over a high heat. Add the butternut chunks and bring to the boil. Once boiling, reduce the heat and simmer for 20-25 minutes until soft. Drain on completion and return to the pot. Add a splash of milk or water, a knob of butter or coconut oil, and some seasoning. Mash with a potato masher or fork until smooth and cover to keep warm.
SIZZLING CHICKY
Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the Chicken mini fillets for 1-2 minutes per side until golden. You may need to do this step in batches. Remove from the pan and set aside to rest for 3 minutes.
MMMOUTHWATERING AROMAS
Boil the kettle. Return the pan to a medium heat with a drizzle of oil. When hot, add the diced onion and fry for 4-5 minutes until soft, shifting occasionally. Add the grated garlic and the rub. Fry for 1-2 minutes until fragrant, shifting constantly. Add the tomato passata and 600ml of boiling water. Simmer for 8-10 minutes or until slightly reduced. In the final 2-3 minutes, add the browned Chicken to the sauce. Add ½ the chopped oregano, a sweetener of choice, salt, and pepper.
SAUCY MARROWS
While the sauce is simmering, place a pan over medium-high heat with a drizzle of oil. When hot, add the baby marrow wedges or halves and fry for 3-5 minutes per side until charred and cooked through. Remove from the pan and squeeze over some Lemon juice and season.
DINNER TIME!
Plate up the butternut mash and top with the Chicken and all the sauce. Side with the charred baby marrow and sprinkle over the remaining oregano. Serve with a lemon wedge.
Frequently Asked Questions
What is the preparation time for Saucy Chicken & Mash?
The preparation time for Saucy Chicken & Mash with a tomato passata sauce, lemon & charred baby marrow is between 20 and 35 minutes.
What is the total time required to make Saucy Chicken & Mash with a tomato passata sauce, lemon & charred baby marrow?
The total time required to make Saucy Chicken & Mash with a tomato passata sauce, lemon & charred baby marrow is between 30 and 45 minutes.
How many servings does Saucy Chicken & Mash provide?
4 servings
What are the main ingredients in Saucy Chicken & Mash?
Baby Marrow, Butternut Chunks, Chicken, Free-range Chicken Mini Fillets, Fresh Oregano, Garlic Clove, Garlic Cloves, Lemon, Lemons, NOMU Italian Rub, Onion, Onions, Tomato Passata
What is the nutritional information of Saucy Chicken & Mash?
Calories: 474, Carbs: 58 grams, Fat: grams, Protein: 46.3 grams, Sugar: 20.4 grams, Salt: 666 grams
How do I prepare Saucy Chicken & Mash?
BUTTERNUT BEAUTY: Place a pot of cold salted water over a high heat. Add the butternut chunks and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until soft. Drain on completion and return to the pot. Add a splash of milk or water, a knob of butter or coconut oil, and some seasoning. Mash with a potato masher or fork until smooth and cover to keep warm. SIZZLING CHICKY: Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the chicken mini fillets for 1-2 minutes per side until golden. Remove from the pan and set aside to rest for 3 minutes. MMMOUTHWATERING AROMAS: Boil the kettle. Return the pan to a medium heat with a drizzle of oil. When hot, add the diced onion and fry for 3-4 minutes until soft, shifting occasionally. Add the grated garlic and the rub. Fry for 1-2 minutes until fragrant, shifting constantly. Add the tomato passata and 300ml of boiling water. Simmer for 6-8 minutes or until slightly reduced. In the final 2-3 minutes, add the browned chicken to the sauce. Add ½ the chopped oregano, a sweetener of choice, salt, and pepper. SAUCY MARROWS: While the sauce is simmering, place a pan over medium-high heat with a drizzle of oil. When hot, add the baby marrow wedges or halves and fry for 3-5 minutes per side until charred and cooked through. Remove from the pan and squeeze over some lemon juice and season. DINNER TIME!: Plate up the butternut mash and top with the chicken and all the sauce. Side with the charred baby marrow and sprinkle over the remaining oregano. Serve with a lemon wedge.
What should be prepared from my kitchen to make Saucy Chicken & Mash?
Baby Marrow, Butternut Chunks, Chicken, Free-range Chicken Mini Fillets, Fresh Oregano, Garlic Clove, Garlic Cloves, Lemon, Lemons, NOMU Italian Rub, Onion, Onions, Tomato Passata
How many calories does Saucy Chicken & Mash have?
474 calories
How much fat content does Saucy Chicken & Mash have?
grams
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